Saturday, October 25, 2008

Falling into line with the CSA

I've admittedly become paranoid about bok choy after it's gone wilty a few times. But I found this tip from Ken Horn's Easy Family Recipes from a Chinese-American Childhood:

Store bok choy wrapped tightly in paper towels in the vegetable crisper of your refrigerator and it will keep for up to one week. The best way to rinse bok choy is to cut it according to the recipe, then rinse in at least two or three changes of cold water. Drain thoroughly before cooking.

Feeling somewhat better about this week's share, I've been on the lookout for new recipes. Here are two I've already tried this weekend. I'm still on the hunt for a decent turnip recipe.

Chinese Chicken SoupLoosely adapted from the Subgum Chicken Soup recipe in Easy Family Recipes from a Chinese-American Childhood. In other words, I didn't have all the ingredients it called for!

Going Green Mama

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